To make the salad: Use a sharp knife to cut the shrimp in half lengthwise along the back. Place in a bowl. Add the ginger and rice wine. Toss lightly.

Bring 2 quarts of water to a boil in a large pot. Add shrimp and marinade. Cook 2 1/2 to 3 minutes or until shrimp are cooked through. Drain. Discard ginger slices. Cool.

Cut the avocados in half, remove pits and cut the flesh into 1/2-inch dice. In a large bowl, lightly toss the avocado with half of the lemon juice. Add the shrimp and rice. Add the remaining lemon juice and toss.